FAVORITE PUMPKIN CAKE ROLL
This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering, or to give as a yummy gift. The recipe is in such demand, I use a 29-ounce can of pumpkin to make four cake rolls at a time. -Erica Berchtold, Freeport, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 285 calories, Fat 12g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 261mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
PUMPKIN ROLL
Learn how to make Trisha Yearwood's easy Pumpkin Roll recipe, complete with a simple cream cheese frosting, for a show-stopping fall dessert.
Provided by Trisha Yearwood
Categories dessert
Time 1h20m
Yield 16 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan.
- With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon.
- Add the sifted ingredients to the egg mixture and blend until fully combined. Spread the batter in the jellyroll pan. Sprinkle the dough with the chopped pecans. Bake until a cake tester inserted in the center comes out clean, 14 minutes. Let the cake cool in the pan for 5 minutes.
- Invert the cake onto a wire rack. Sprinkle some of the confectioner' sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes.
- With an electric mixer, combine the confectioners' sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you're ready to slice and serve. Dust with confectioners' sugar just before serving.
PUMPKIN ROLL I
An easy pumpkin roll dessert that tastes great.
Provided by Jackie Smith
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
- In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
- Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
- Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
- Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
- When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.
Nutrition Facts : Calories 288.8 calories, Carbohydrate 42.2 g, Cholesterol 86.9 mg, Fat 11.8 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 6.9 g, Sodium 230.9 mg, Sugar 33.6 g
PUMPKIN ROLL CAKE
A thin pumpkin cake, rolled around in a white cream filling, then in nuts. Can be frozen and served chilled. Dust with confectioners' sugar, if desired.
Provided by Stephanie
Categories Fruits and Vegetables Vegetables Squash
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
- In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
- Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
- Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
- Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
- Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
- Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 27 g, Cholesterol 54.2 mg, Fat 12.4 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 4.9 g, Sodium 193.2 mg, Sugar 20.5 g
CREAM CHEESE PUMPKIN ROLL
This is great for a Halloween or Thanksgiving dessert.
Provided by Junia Sonier
Categories Fruits and Vegetables Vegetables Squash
Time 2h50m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.
- Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.
- Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.
- Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
- Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.
Nutrition Facts : Calories 308.1 calories, Carbohydrate 41.9 g, Cholesterol 92.6 mg, Fat 14.1 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 8.4 g, Sodium 324.9 mg, Sugar 32.6 g
WORLD'S BEST PUMPKIN ROLL
Don't be intimidated by this recipe, its so simple. This fall treat is made year-round by request. Everyone that has ever tried this recipe tells me it is the best pumpkin roll they have ever had. Disappears with in minutes of taking it out of the fridge!
Provided by oharaj5
Categories Dessert
Time 25m
Yield 1 roll, 18 serving(s)
Number Of Ingredients 10
Steps:
- Beat: eggs, sugar and pumpkin with mixer until fluffy.
- Mix and then add to pumpkin: baking soda, cinnamon, flour mix well.
- Cover roll pan with Pam. Lay down wax paper and spray paper.
- Pour batter in roll pan.
- Bake at 350°F for 12-18 or until golden brown. Be sure not to overcook.
- Remove from oven and lay wax paper over the top of the cake, also spread out a dishtowel.
- Flip roll pan on to dish towel and lift bottom layer of wax paper so that it is not stuck.
- Roll cake up in towel and let cool on counter for a day or in fridge for 3 hours.
- Unroll cake, remove paper and spread filling.
- Roll cake back up and refrigerate until serving. Enjoy !
- * Also freezes really well.
Nutrition Facts : Calories 168.8, Fat 7.8, SaturatedFat 3.5, Cholesterol 49.1, Sodium 148.7, Carbohydrate 22.6, Fiber 0.2, Sugar 17.8, Protein 2.6
THE BEST PUMPKIN ROLL RECIPE
Fall is the time for all of our favorite pumpkin recipes! Our Best Pumpkin Roll Recipe is perfect with a warm cup of cider.
Provided by Momma Cyd
Categories Dessert
Time 3h29m
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees
- Spray a 10 x 15 inch jelly roll pan (cookie sheet) with non stick cooking spray. Line the pan with parchment paper with some extra paper hanging over the sides of the narrow edge of the pan (10 inch side).
- Then spray the parchment paper in the pan with more cooking spray. (So now both sides of the parchment paper have been sprayed). Set aside.
- In a medium sized bowl combine the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice with a whisk. Stir just until combined. Set aside.
- In a large mixing bowl mix the sugar and eggs together with a hand mixer. Beat until creamy (about 2 minutes).
- Add in the vanilla and pumpkin puree. Mix until well blended.
- Then add in the flour mixture to the pumpkin mixture. Using a wooden spoon, mix just until combined, Do not overmix.
- Carefully place batter into the prepared pan and spread evenly to cover the entire pan. Place in the preheated oven and cook until cake is set. (About 13-14 minutes) The top should spring back when touched with finger.
- When cake is done cooking, quickly remove from pan by holding onto the overhanging parchment paper on each narrow end of the pan.
- Place on the counter and begin to roll the cake up with the parchment paper. Roll snug, but not so tight that is mashes the cake. When done rolling up, place seam side down against the counter to cool. You could also carefully lift and place on a wire rack to cool for a few hours.
- After the cake is done cooling, make the filling by placing the cream cheese, softened butter, powdered sugar, vanilla, and milk in a large mixing bowl. Cream together with a hand mixer until smooth.
- Unroll the cake very gently. Spread the filling over the entire cake leaving about 1/2 inch leaving about 1/2 inch around the edge on all four sides.
- After your spread on the filling, carefully roll up the cake roll again. But this time do not roll with the parchment paper.
- Cover and chill for about an hour.
- Sprinkle cake roll with powdered sugar and slice into 1 inch thick slices and serve.
- Store cake in the fridge. It also freezes well.
Nutrition Facts : Calories 286 kcal, Carbohydrate 47 g, Protein 5 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 75 mg, Sodium 237 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving
PUMPKIN ROLLS I
Pumpkin Rolls perfect for Thanksgiving!
Provided by Katy
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h10m
Yield 32
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water and stir in sugar, salt, 1/2 cup butter, pumpkin and eggs. Add 3 cups of the flour and beat well. Stir in enough additional flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic. Place in greased bowl, covered, and allow to double in size.
- Punch down, and divide into 4 parts, rolling each into a 12-inch circle. Spread with 1/4 cup butter if desired. Cut into 8 wedges. Roll up each wedge beginning at wide edge. Place on greased sheet and allow to rise.
- Bake at 375 degrees F (190 degrees C) for 15-20 minutes.
Nutrition Facts : Calories 151.8 calories, Carbohydrate 23.2 g, Cholesterol 23.1 mg, Fat 4.9 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 200.3 mg, Sugar 1.8 g
More about "pumpkin roll i recipes"
THE WORLD'S BEST PUMPKIN ROLL | THE RECIPE CRITIC
From therecipecritic.com
4.7/5 (13)Total Time 40 minsCategory DessertCalories 244 per serving
- Preheat your oven to 375 Degrees. In a large mixing bowl beat your eggs, sugar, cinnamon, nutmeg, and pumpkin puree. In a separate mixing bowl, mix together flour and baking soda. Add slowly to the wet ingredients and combine until smooth.
- Line a 10x15 inch jelly roll pan with a sheet of parchment paper coming about 1 inch over the sides. Spread the mixture evenly on top of the parchment paper. Bake in the oven for 15-20 minutes.
- Remove from the oven and allow to cool just enough to touch. Lift the cake out of the pan. Starting from the short ends, gently roll up the pumpkin cake with the parchment paper inside. Allow to cool completely on a wire rack.
- Once it has cooled, prepare the cream cheese filling. Beat together the cream cheese, butter, and powdered sugar until smooth. Unroll the cake and spread on top leaving 1/4 inch edge so that the filling won't spill out as you roll it up. Roll the pumpkin cake back up without the parchment paper. (I like to cover my pumpkin roll in plastic wrap and chill for at least an hour before I serve making the cuts cleaner.)
PUMPKIN ROLL CAKE + VIDEO - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
PUMPKIN ROLL RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
BEST PUMPKIN ROLL RECIPE - COOKING CLASSY
From cookingclassy.com
BEST EVER PUMPKIN ROLL RECIPE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
PUMPKIN ROLL RECIPE (UNDER 30 MINS!) - SPEND WITH …
From spendwithpennies.com
HOW TO MAKE A PUMPKIN ROLL FROM SCRATCH - MELISSA K.
From melissaknorris.com
LIBBY'S® PUMPKIN ROLL - BAKING AND SAVORY RECIPES
From verybestbaking.com
Servings 14Category Cake
EASY PUMPKIN DINNER ROLLS - JUST A TASTE
From justataste.com
AMAZINGLY EASY PUMPKIN ROLL RECIPE USING CAKE MIX
From cakedecorist.com
PUMPKIN ROLL: A NEW THANKSGIVING DESSERT FAVORITE!
From amandascookin.com
PUMPKIN ROLL, LIGHTENED UP - SKINNYTASTE
From skinnytaste.com
PUMPKIN ROLL RECIPE | MY BAKING ADDICTION
From mybakingaddiction.com
HOMEMADE PUMPKIN ROLL RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
OUR BEST PUMPKIN ROLL RECIPES | MYRECIPES
From myrecipes.com
PUMPKIN ROLL RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
BEST AND EASIEST PUMPKIN ROLL - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
BEST PUMPKIN ROLL RECIPE - HOW TO MAKE PUMPKIN ROLL - DELISH
From delish.com
PERFECT PUMPKIN ROLL RECIPE | MYRECIPES
From myrecipes.com
11 PUMPKIN ROLL RECIPES THAT ARE CRAZY DELICIOUS | SOUTHERN LIVING
From southernliving.com
PUMPKIN ROLL - WYSE GUIDE
From wyseguide.com
BEST EVER PUMPKIN ROLL - JO COOKS
From jocooks.com
PUMPKIN ROLL RECIPE (AND VIDEO!) - EASY PUMPKIN ROLL
From eatingonadime.com
PUMPKIN CAKE ROLL | GIMME DELICIOUS
From gimmedelicious.com
PUMPKIN ROLL RECIPE (WITH VIDEO!) - SUGARHERO
From sugarhero.com
PUMPKIN ROLL RECIPE | KITCHN
From thekitchn.com
NEXT LEVEL PUMPKIN ROLL RECIPE: SO AIRY & LIGHT! -BAKING A MOMENT
From bakingamoment.com
PUMPKIN ROLL • LOVE FROM THE OVEN
From lovefromtheoven.com
HOW TO MAKE PUMPKIN ROLL - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PUMPKIN ROLL - PREPPY KITCHEN
From preppykitchen.com
PUMPKIN ROLL RECIPE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
PRALINE PUMPKIN ROLL RECIPE | MOM ON TIMEOUT
From momontimeout.com
PUMPKIN ROLL WITH CREAM CHEESE FILLING - EASY RECIPE FOR FIRST …
From brooklynfarmgirl.com
HOMEMADE PUMPKIN ROLL RECIPE - THE COUNTRY COOK
From thecountrycook.net
PUMPKIN ROLL RECIPES | ALLRECIPES
From allrecipes.com
PUMPKIN ROLL CAKE RECIPE (WITH CREAM CHEESE FILLING)
From crayonsandcravings.com
PUMPKIN ROLL RECIPE - GREEDY EATS
From greedyeats.com
PUMPKIN ROLL - AVERIE COOKS
From averiecooks.com
PUMPKIN ROLL WITH CREAM CHEESE FILLING - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
THE CLASSIC PUMPKIN ROLL RECIPE - FEAST AND FARM
From feastandfarm.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love